RU2342837C1 - Method of pastry production - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method involves producing emulsion by mixing fat phase, sugar, salt, milk products, anticrystallising agent, leavening agent, flavour, phospholipids and water; making dough by mixing the emulsion with wheat flour and its forming, baking dough pieces, cooling end products, their prepacking and packing. Phospholipids produced by hydration of unrefined corn oil with water solution of citric acid and sodium chloride mixture with phospholipid emulsion and hydrated oil as a result are used; the above oil is preliminary treated in thin spiral-rotating film 0.1-0.5 mm thick under the temperature of 50-60°C and the pressure of 5-15 MPa. The phospholipid emulsion is separated from the hydrated oil and vacuum dried producing phospholipids; the amount of phospholipids accounts for 3-5% to the end pastry product weight.

EFFECT: improved consumer properties and increased storage time.

1 tbl, 3 ex

Description

The invention relates to the food industry, in particular the production of flour confectionery products intended for preventive nutrition.

A known method of preparing sugar biscuits from premium flour, including the preparation of an emulsion by mixing the fat phase, sugar, salt, dairy products, anti-crystallizer, melange, flavoring, baking powder and water, preparing the test by mixing the emulsion with wheat flour, molding dough, baking dough pieces , cooling of finished products, their packing and packaging (Lurie I.S. Technology and technological control of confectionery production. M: Light and food industry, 1981.-S.181-200).

The disadvantage of this method is the low nutritional and physiological value of flour confectionery products, as well as insufficient shelf life.

Closest to the claimed is a method of preparing a flour confectionery from premium flour, which includes preparing an emulsion by mixing the fat phase, sugar, salt, dairy products, an anti-crystallizer, a baking powder, flavoring agent, phospholipids and water, preparing a dough by mixing the emulsion with wheat flour, molding dough, baking dough pieces, cooling finished products, their packaging and packaging (Zubchenko A.V. Physical and chemical principles of technology for confectionery products. Voronezh. Voronezh, state. Technological Academy. - 1997. - S.348-350).

The disadvantage of this method is the relatively low quality of the finished product, low nutritional value, the absence of preventive properties, as well as short shelf life.

The objective of the invention is the creation of a method for the preparation of flour confectionery products with improved consumer properties (organoleptic, physico-chemical properties, nutritional value), as well as increased shelf life.

The problem is solved in that in a method for preparing a flour confectionery product, comprising preparing an emulsion by mixing the fat phase, sugar, salt, dairy products, an anti-crystallizer, a baking powder, flavoring agent, phospholipids and water, preparing a test by mixing the emulsion with wheat flour, molding the dough, baking dough pieces, cooling of finished products, their packing and packaging, phospholipids obtained by hydration of unrefined cucumbers are used as phospholipids in the preparation of an emulsion narrow oil, pre-treated in a thin, spiraling film with a thickness of 0.1-0.5 mm at a temperature of 50-60 ° C and a pressure of 5-15 MPa, with an aqueous solution of a mixture of citric acid and sodium chloride with the formation of a phospholipid emulsion and hydrated oil separating the phospholipid emulsion from the hydrated oil; drying the phospholipid emulsion in vacuo to produce phospholipids, the amount of phospholipids being 3-5% by weight of the finished flour confectionery product.

The technical result is a new improved consumer properties of flour confectionery products obtained by the claimed method, and increased shelf life of the product.

It is known that for the preparation of a flour confectionery with phospholipids, phosphatide concentrates obtained from unrefined vegetable oils under severe technological conditions are used as a source of phospholipids. However, such technological regimes make it possible to obtain phosphatide concentrates that practically do not possess native biological activity; in addition, they contain significant amounts of primary and secondary oxidation products, many of which have a negative effect on the human body.

We have experimentally shown that with the introduction of phospholipids with high organoleptic and physico-chemical characteristics, as well as high physiological activity, the flour confectionery product acquires new properties, contributing to the elimination of cholesterol from the body and normalizing metabolic processes.

It is known that mass varieties of sugar cookies contain insufficient amounts of minerals and essential fatty acids and cannot satisfy the body's needs for them.

We experimentally proved the possibility of improving the composition of sugar cookies by minerals due to the introduction of these phospholipids, since the mineral substances (calcium, potassium, magnesium, iron, phosphorus) entering the finished product from phospholipids activate enzymes, participate in maintaining ionic balance in the body , regulation of the nervous system, in the metabolism of carbohydrates and energy metabolism.

The introduction of phospholipids in the claimed amounts allows to increase the physiological value of flour confectionery products due to their balanced fatty acid and group composition, since the composition of such phospholipids contains large quantities of linoleic and linolenic acids, which are essential. It should be noted that the administration of phospholipids allows to increase the content of linoleic acid, which has hypocholesterolemic and hypolipidemic activity, as well as promotes the synthesis of arachidonic acid (vitamin F) in the human body.

It should be noted that the composition of these phospholipids contains up to 60% of the total amount of the most physiologically valuable group of phospholipids - cholins.

In addition, the introduction of the claimed method phospholipids eliminates melange, which is a source of cholesterol and microbiological damage.

The inventive method of preparation of flour confectionery products is illustrated by examples.

Example 1. 124.39 kg of milk, 24.88 kg of an inverted syrup anti-crystallizer, 4.66 kg of salt are loaded into a mixer for preparing an emulsion, baking powder - 4.66 kg of soda and 0.62 kg of ammonia, 279.87 kg of sugar and water in the amount of 184.8 kg, after which the mixture is stirred for 10 minutes. Then enter the fatty phase - 76.93 kg of molten margarine and emulsifier - 47.46 kg of phospholipids obtained by hydration of unrefined corn oil, pre-treated in a thin, spiral-rolling film with a thickness of 0.1 mm at a temperature of 50 ° C and a pressure of 15 MPa , an aqueous solution of a mixture of citric acid and sodium chloride to form a phospholipid emulsion and hydrated oil, separating the phospholipid emulsion from the hydrated oil, drying the phospholipid emulsion in vacuo to produce phospholipids. Then, 1.09 kg of flavor is added to the resulting mixture. The resulting mixture was thoroughly mixed and then processed in an emulsifier. The resulting emulsion is sent to the preliminary mixing chamber of the kneading machine, where 621.94 kg of wheat flour is dosed. The mixture of all components enters the kneading machine and is kneaded for 20 minutes at a temperature of 25 ° C.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Finished flour confectionery products are cooled, packed and packaged.

Example 2. In the mixer for the preparation of the emulsion load 124.39 kg of milk, 24.88 kg of anti-crystallizer invert syrup, 4.66 kg of salt, baking powder - 4.66 kg of soda and 0.62 kg of ammonium, 279.87 kg of sugar and water in the amount of 184.8 kg, after which the mixture is stirred for 10 minutes. Then the fatty phase is introduced - 55.06 kg of molten margarine and emulsifier - 59.33 kg of phospholipids obtained by hydration of unrefined corn oil, pre-treated in a thin, spiral-rolling film with a thickness of 0.5 mm at a temperature of 60 ° C and a pressure of 5 MPa , an aqueous solution of a mixture of citric acid and sodium chloride to form a phospholipid emulsion and hydrated oil, separating the phospholipid emulsion from the hydrated oil, drying the phospholipid emulsion in vacuo to produce phospholipids. Then, 1.09 kg of flavor is added to the resulting mixture. The resulting mixture was thoroughly mixed and then processed in an emulsifier. The resulting emulsion is sent to the preliminary mixing chamber of the kneading machine, where 621.94 kg of wheat flour is dosed. The mixture of all components enters the kneading machine and is kneaded for 20 minutes at a temperature of 25 ° C.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Finished flour confectionery products are cooled, packed and packaged.

Example 3. In the mixer for preparing the emulsion load 124.39 kg of milk, 24.88 kg of anti-crystallizer invert syrup, 4.66 kg of salt, baking powder - 4.66 kg of soda and 0.62 kg of ammonia, 279.87 kg of sugar and water in the amount of 184.8 kg, after which the mixture is stirred for 10 minutes. Then the fatty phase is introduced - 78.76 kg of molten margarine and emulsifier - 35.60 kg of phospholipids obtained by hydration of unrefined corn oil, pre-treated in a thin, spiral-rolling film with a thickness of 0.3 mm at a temperature of 55 ° C and a pressure of 10 MPa , an aqueous solution of a mixture of citric acid and sodium chloride to form a phospholipid emulsion and hydrated oil, separating the phospholipid emulsion from the hydrated oil, drying the phospholipid emulsion in vacuo to produce phospholipids. Then, 1.09 kg of flavor is added to the resulting mixture. The resulting mixture was thoroughly mixed and then processed in an emulsifier. The resulting emulsion is sent to the preliminary mixing chamber of the kneading machine, where 621.94 kg of wheat flour is dosed. The mixture of all components enters the kneading machine and is kneaded for 20 minutes at a temperature of 25 ° C.

The resulting dough is molded, the dough pieces are baked in conveyor ovens. Finished flour confectionery products are cooled, packed and packaged.

In parallel receive flour confectionery product in a known manner.

Organoleptic and physico-chemical indicators, as well as indicators of nutritional value are given in the table.

As can be seen from the table, the inventive method of preparation allows to obtain a flour confectionery product with high consumer properties and nutritional value.

In addition, a flour confectionery product prepared by the claimed method is stored for 1 month longer than a flour confectionery product prepared in a known manner.

Claims (1)

A method of preparing a flour confectionery product, including preparing an emulsion by mixing the fat phase, sugar, salt, dairy products, an anti-crystallizer, a baking powder, flavoring agent, phospholipids and water, preparing a test by mixing the emulsion with wheat flour, molding the dough, baking dough pieces, cooling the finished products , their packaging and packaging, characterized in that the phospholipids used in the preparation of the emulsion are phospholipids obtained by hydration of unrefined corn o oil, pre-treated in a thin, spiraling film with a thickness of 0.1-0.5 mm at a temperature of 50-60 ° C and a pressure of 5-15 MPa, with an aqueous solution of a mixture of citric acid and sodium chloride with the formation of a phospholipid emulsion and hydrated oil separating the phospholipid emulsion from the hydrated oil; drying the phospholipid emulsion in vacuo to produce phospholipids, the amount of phospholipids being 3-5% by weight of the finished flour confectionery product.